Russell AK 1911 - Beer Recipe - Brewer's Friend

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Russell AK 1911

139 calories 15.5 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 105 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.268 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday June 6th 2021
1.045
1.013
4.2%
27.3
4.4
5.5
177.79
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,750 g United Kingdom - Maris Otter Pale1750 g Maris Otter Pale kr 19.00 / kg
kr 33.25 		38 3.75 77.1%
140 g Crisp Malting - Flaked Corn140 g Flaked Corn kr 31.00 / kg
kr 4.34 		40 0.5 6.2%
380 g Invert Sugar Syrup380 g Invert Sugar Syrup 36 1 16.7%
2,270 g / kr 37.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Fuggles16 g Fuggles Hops kr 0.49 / g
kr 7.84 		Pellet 4.5 Boil 105 min 17.31 41%
13 g Fuggles13 g Fuggles Hops kr 0.49 / g
kr 6.37 		Pellet 4.5 Boil 30 min 9.98 33.3%
10 g East Kent Goldings10 g East Kent Goldings Hops kr 0.49 / g
kr 4.90 		Pellet 5.2 Dry Hop 7 days 25.6%
39 g / kr 19.11
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsym / 0.09 Kilograms Water Agt Mash 1 hr.
2 ml Lactic acid / 0.3 Liters Water Agt Mash 1 hr.
1 g Table Salt / 1 Kilograms Water Agt Mash 1 hr.
0.50 g Protafloc / 62.5 Grams kr 0.98 / g
kr 0.49 		Fining Boil 15 min.
1 g Jästnäring / 24 Grams kr 2.10 / g
kr 2.10 		Other Boil 10 min.
5 ml Clarity Ferm / 40 Milliliters kr 3.90 / ml
kr 19.50 		Fining Primary --
kr 22.09
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
kr 99.00 / each
kr 99.00
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
kr 99.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.49 bar       Temp: 22 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temperature -- 58 °C 15 min
Temperature -- 65 °C 45 min
Temperature -- 70 °C 25 min
Mash-out Temperature -- 77 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 13.7 L) 13.6
Mash volume with grains (equipment estimates 13.7 L) 14.9
Grain absorption losses (steeping) -1.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 12.1 L) 12
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 2
Top off amount 10
Going into fermentor 12
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 23.6  
Equipment Profile Used: System Default
 
Notes

380 gr Invert sugar:
190 gr socker (rörsocker)
190 gr vatten
1/4 tsk citronsyra
koka upp och låt sjuda i 20 minuter.

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  • Last Updated: 2021-08-27 14:37 UTC